roasted berries and cherries

In just a few days, I’ll be sitting in a New Orleans hotel conference room, speaking to a room full (hopefully) of food bloggers about managing time effectively. The goal of the panel discussion is to be interactive, with me and Marissa leading the conversation and offering up our own tips and tricks.

Of course, this comes during a stretch of days – weeks, even – where I feel as If I’m doing everything BUT managing my time effectively.

Sort of ironic, really.

Like most people, I’m balancing lots of different things in my life at any one time, and now seems like one of those times that I have too many balls up in the air. Juggling too many balls means that I’m bound to drop one here and there.

Yesterday, I did.

I forgot that I was supposed to attend my son’s pre-kindergarten open house. I was busy working on a Power Point presentation for work instead. I finally got home just before 7:00, with the presentation done, but feeling awful about missing the open house. Thankfully, my husband was able to attend it since I didn’t remember, and it all turned out to be no big deal.

But still.

That whole mommy-guilt thing really knows how to give a hard kick in the ribs. And then a second kick for good measure.

Let’s move on to the recipe.

We’re closing out the season of summer fruits soon, and I wanted to share this very simple recipe with you. These roasted blueberries and cherries break down into a rich dessert sauce, making a wonderful topping for a couple of scoops of vanilla ice cream or even a slice of pound cake. Other than the time it takes to pit and halve the cherries (and wear an apron when you pit them – trust me on this), there is very little active time involved with this recipe.

So make this. And while the berries and cherries are roasting, use your time wisely to catch up on that stack of food magazines you have sitting on the table. Or sort your mail. Or read a story to your kid.

Or just take a little rest at the kitchen table with a warm cup of tea and your thoughts. Go on – you deserve the break.

Cook Time: 30 minutes

Total Time: 35 minutes

Roasted Berries and Cherries


2 cups fresh cherries, pitted and halved
2 cups blueberries, fresh or frozen
2 teaspoons cornstarch
2/3 cup sugar
1 tablespoon brandy
Zest of 1/2 lemon


Preheat oven to 400 degrees.

Combine cherries and blueberries in a large mixing bowl. Add cornstarch, sugar, brandy, and lemon zest. Stir to combine well. Pour in a 9 x 9 inch baking dish and bake, stirring every 15 minutes, until the juices are released and bubbling at the edges, 30-40 minutes. Let cool to room temperature, then store, covered, in the refrigerator.

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5 Responses to “a november state of mind”

  1. Paula — November 10, 2014 @ 8:43 am

    Your pie is beautiful and it’s the first time I’ve seen a recipe for pecan pie that has molasses in it. I’ll have to try this sometime. We haven’t wore sandals or flip flops here for weeks and I’m a little envious that the kids not only have a backyard pool but are still swimming in it at this time of year. I’m sure the birds and the squirrels will return soon, especially that there is plenty of food waiting for them. Perhaps it’s the joyful noise coming from the kids that are keeping them away a little bit longer 🙂

  2. Mallory @forkvsspoon — November 10, 2014 @ 1:32 pm

    A pecan pie without loads of corn syrup…how darn refreshing! Kuddos to Cook’s Country…and bask in the ability to still be wearing flip-flops, however I crave layers and boots and jeans come September. Not sure I would last in a Florida climate. Hoping your birds return soon and those pesky squirrels will return in no time…especially since you filled your bird feeders!

  3. Mimi — November 10, 2014 @ 5:54 pm

    I love the addition of the orange zest. Great recipe and beautiful photo!

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  5. Sonya — December 29, 2015 @ 2:24 pm

    I just made this pie today – I didn’t use the orange zest as I was working from the original Cook’s Country recipe – and I was curious how other’s liked it. I didn’t care much for the molasses – not that it was awful, but I definitely wouldn’t make it again.

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